Basic crumb crust from The Book on Pie: Everything You Need to Know to Bake Perfect Pies (page 66) by Erin Jeanne McDowell

  • cookie crumbs

  • EYB Comments

    Can substitute cereal, chip, or cracker crumbs for cookie crumbs.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cereal, chip, or cracker crumbs for cookie crumbs.

  • ginarae on March 15, 2026

    Very well balanced, this crust (made with graham crackers) held together well, and it was easy to slice through!

  • Pandan on July 23, 2024

    I tried this with leftover homemade shortbread cookies, which already were quite buttery. I used less butter but the crust still was too moist. Added more cookies but the crust didn’t hold together. The finished pie with cherries and quark was more like pie filling with crumbs. I guess this recipe works better with store bought cookies and Graham crackers which unfortunately I am not able to get in Germany.

  • coryelizabeth on May 02, 2022

    I made this with Lorna Doone shortbread cookies and wound up with too much butter, not enough crumb. To be fair, she warns this is a possibility with this recipe and that bakers should beware of the crust seems imbalanced.

  • hirsheys on April 17, 2021

    Good crust. Used graham crackers in Coconut lime pie. Could have used a bit more butter.

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